Easy Funeral Potatoes.

Before I answer your question, “Funeral potatoes???” please let me draw your attention to the fact that — I actually cooked something!

(Let’s just hope that my cooking skills haven’t atrophied as much as my photography skills apparently have during the last month or so…)

Okay, so, funeral potatoes. They’re basically au gratin-style potatoes so named because of their prevalence at (well, after) Mormon funerals. I don’t really know why honeybaked ham & au gratin potatoes are the unofficial official food of Mormon funerals — & at Easter, now that I think of it… irony? — but they’re tasty, so that’s all that matters, right? Oh, & they’re easy. At least this recipe is. Which my I-haven’t-really-cooked-in-forever-&-I-may-need-to-run-to-the-bathroom-at-any-moment self is a big fan of.

There are a million different variations of this Mormon staple (in fact, there were no fewer than 4 different delicious varieties at a potluck I attended Saturday… which may explain my irrational craving for them all week…), but here’s a basic easy version my friend Chelsey shared with me from Cooks.com.

  • 1 pkg. (2 lbs.) frozen Southern-style (cubed, not shredded) hash browns, thawed
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup chopped onion
  • 1 can cream of chicken soup (we use the reduced-fat kind to make up for the stick of butter)
  • 2/3 cup sour cream (again, reduced-fat, for the same reason)
  • salt & pepper to taste
  • 2 cups shredded cheddar cheese
  • Optional topping: 2 cups corn flakes plus 1/4 cup melted butter
  1. Let your kitchen helper help you mix all ingredients together in a large bowl.
  2. Optional: sprinkle on corn flakes & drizzle with melted butter.
  3. Spread into the bottom of a 9×13 baking dish.
  4. Bake at 350 for 1 hour.

works for me wednesday at we are that family

Cast Party Wednesday

36th Avenue

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3 Comments

Filed under Recipes

3 responses to “Easy Funeral Potatoes.

  1. I think I had this many years ago and have been wanting it ever since! I LOVE potatoes, cheese, sour cream. OMG! Thanks for the recipe.

  2. Maureen

    My brother calls these the “casserole of doom” because if Mom was making them and it wasn’t a major holiday, we knew someone had died. At Easter we politely refer to them as “resurrection potatoes.” These potatoes are the reason I gain five pounds every time I attend a family funeral. Everyone makes them differently and they are all so delicious. Thanks for sharing yours!

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